チリチーズカツレツ | @elliotts.kitchen

チリチーズカツレツ | @elliotts.kitchen

Welcome to our Chicken Cutlet Series.

Next up: Chili Cheese Cutlets.

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Ingredients:
Chicken Cutlets
AP Flour
3 eggs
1 tbsp sour cream
Organic Panko Breadcrumb
Salt Pepper
Extra Virgin Olive Oil
Easy Beef Chili (see separate recipe)
4 Mexican Cheese
Sour Cream, garnish
Scallions, garnish
Tortilla chips, crushed, garnish
Lime wedge, garnish

Instructions:
1. Pound chicken breast to an even thickness.
2. Get your breading station in order with: AP flour, egg and sour cream, and breadcrumbs. Salt all three stations and pepper just the breadcrumbs.
3. Bread chicken starting with AP flour (pat excess), dip in egg mixture, and then cover in breadcrumbs. Move to a baking sheet and refrigerate for at least 15 minutes (optional).
4. In a cast iron pan, add 1/4″ of extra virgin olive oil and bring to 375F using medium to low heat. You’ll when it’s hot enough by putting the handle of a wooden spoon and it starts to bubble.
5. Place the chicken breast away from you into the oil and let fry for 2-3 minutes on each side until desired golden brown.
6. Once cooked, place on a cooling rack and immediately season with salt and pepper.
7. Plate cutlet with generous scoops of warmed up chili, add 4 Mexican cheese and let melt. Garnish with sour cream scallions, crushed up tortillas, and a lime wedge. Serve and enjoy!